You will love this slow cooker Italian tomato pasta soup. It’s a perfect winter comfort food! With tomatoes, garlic, pasta and Italian spices, you’ll be transported to Italy by the aromas and tastes. Serve this to the family or guests with a side of garlic bread – they’ll be in heaven.
I’m enjoying slow cooker soups this winter season, as we’ve had unseasonably colder temperatures. I also love how strong all food aromas are when the temps are a little cooler. They really make the house seem toasty and inviting. And there is nothing greater than not having to watch over food while it cooks.
This soup has noodles in it, which can be a no-no for the slow cooker. I made my pasta on the stove top and added it to each bowl before ladling the soup in. From what I’ve read, pasta gets downright mushy in the slow cooker. I added the leftover pasta to the leftover soup after it had cooled, and before storing it in the fridge. The pasta will be just fine at that point.
I used Gardein Beefless Ground in this recipe. It has a good chewy meat consistency and good flavor without all the guilt! Add the beefless ground into the slow cooker no sooner than 5 to 10 minutes before you are ready to serve the soup, stirring it in thoroughly.
We topped our soup with homemade vegan parmesan – you can find three vegan parm recipes here. We also had some nice garlic toast made with this Sourdough Sandwich Bread. The bread is dense and filling, a perfect side for this lighter, more delicate soup. This soup recipe is adapted from Culinary Hill.
| Prep Time | 15 minutes |
| Cook Time | 4 hours |
| Servings |
servings
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- 1 large onion chopped
- 4 carrots peeled and diced
- 4 cloves garlic minced
- 8 ounces fresh mushrooms cleaned and sliced
- 3 cups water
- 2 14.5 ounce cans diced tomatoes
- 1 15 ounce can tomato sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups Gardein Beefless Ground
- 2 cups pasta any short noodle or small pasta, make sure there is no egg in the ingredients
Ingredients
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|
- Chop the carrots, onion, mushrooms and garlic; add all to the slow cooker. Cover with 3 cups of water and turn the slow cooker on High setting.
- Add the diced tomatoes, tomato sauce, Italian seasoning, basil, salt and pepper to the slow cooker. Gently stir all the ingredients until well blended.
- Cover and cook on High setting for 4 hours, or Low setting for 8 hours.
- 30 minutes before serving, cook your pasta on the stove top according to package directions. Drain. Rinse with cold water. Set aside.
- 5 to 10 minutes before serving, add the Gardein Beefless Ground to the crockpot, mixing it in well.
- To serve the soup, place 1/3 cup of pasta in each bowl, then ladle the hot soup on top. Stir to combine. Top the soup with vegan cheese shreds, finely chopped onions, or sprinkle with vegan parmesan. Serve with a crusty hot bread or your favorite crackers. If you like a little bit of heat, add a dash of hot sauce or shake some red pepper flakes on each bowl.
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